2-5 drops of Tabasco sauce (more or less to taste) (regular or Chipotle style)

1/2 tsp. freshly ground black pepper

1/2 to 1 tsp. coarse salt

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Preparation

1. For Bacon Jam, cut bacon into 1/2 inch pieces and put into large cold Dutch oven or large pot. Over medium heat, cook bacon until a lot of the fat has rendered and the bacon is starting to brown. Using slotted spoon, removed bacon to drain on some paper towel and pour off all but 1/4 cup of the bacon fat-you may reserve the remaining bacon fat to brush on the outside of the Panini sandwiches. Add the onions and garlic and sauté in the bacon fat until it is translucent. Add bacon back to the Dutch oven and all other ingredients. Bring to simmer and then lower heat and continue to simmer uncovered for an hour or until thick and jam-like, stirring occasionally. Allow the jam to cool for 5 minutes then transfer to food processor. Pulse the mixture 8-10 times or until it reaches your desired texture. Put into a jar and allow to cool, then cover and refrigerate.